Tamales are some of the most popular dishes in Latin America and the Americas at large. Not only are they easy to prepare but also packed with nutrients such as carbs and proteins. If you want a dish to feel full fast, try tamales.
Cuban tamales and Mexican tamales are the most popular and have varying preparation steps. This article provides a step-by-step guide on how to prepare and a comprehensive comparison between the two.
Cuban Tamales vs Mexican Tamales: History and Variations
Cuban tamales natively known as “tamal en cazuela,” although shorter, are somewhat similar to Mexican tamales.
History has it that the tamales were introduced in Cuba in the 1920s, during a period of cultural exchange between Cubans and Mexicans.
Hence their resemblance with the Mexican tamales. Unlike Mexican tamales, there are no variations of the Cuban type. All regions use the same recipe.
Mexican tamales on the other hand date back to 200-1000 CE. Back then, they were mainly served at festivals and feasts. They consisted of a large maize dough in vegetable wrapping, meaning they lacked the present fillings and seasonings.
In present-day Mexico, the recipe is different. And speaking of difference, there are over 500 Mexican tamale recipes. But the most popular are tamales dulces, tamales rojos, and tamales verdes.
Tamales dulces, also referred to as pink tamales, is the sweetest of the three. The dough contains grated sugar giving it that sweet taste. It is mostly served as a dessert and is popular among children.
But that’s not all, in some regions, people add raisins or pieces of fruit to elevate the sweetness.
Tamales rojos are the “hot” Mexican tamales. Containing a “guajillo chile” sauce, they have an elevated peppery taste. The sauce is made from the mirasol chili, a popular dried chili in Mexico.
Tamales Verdes, also known as tamal Verde, is the most popular of the three. It is made of corn dough filled with chicken or pork, green chili, and green tomato sauce. It is then wrapped in corn husks for boiling.
As you can see, Cubans enjoy their tamales as it is around the country. Mexicans on the other side add a hint of their regional touch.
Cuban Tamales vs Mexican Tamales: Ingredients and Flavors
Masa
Beyond their shared corn husk wrapping, Cuban and Mexican tamales have different ingredients and flavors. Cuban tamales are exclusively made with fresh corn kernels.
The corn is then ground into a fine paste using a grinding machine: the result, is a sweet flavor and a moist and grainy texture.
Mexican tamales are made with masa harina, a corn flour treated with lye or lime. But that’s not all, the corn kernels undergo nixtamalization to remove the outer shell.
This makes them easier to digest while giving the tamale a distinctive flavor. Unlike Cuban tamales, the Mexican dough is smooth and slightly sticky and is easily spread and rolled.
Fillings
Another key difference is their fillings. The Cuban tamales have spices, ground pork, and sofrito as their fillings. Sofrito is a flavorful mixture made from spices, sauteed onions, bell peppers, and garlic. It is prepared separately.
The same case applies to ground pork. It is seasoned with salt, pepper, cumin, and other spices. It is then cooked until tender and flavorful. Mixed, they create a savory filling that is evenly distributed throughout the masa.
Mexican tamales exhibit a wider range of fillings, a typical reflection of the culinary diversity of Mexico. Chicken, pork, and beef are the most popular meat choices.
But that’s not all, there are vegan options that incorporate cheese, vegetables, and beans.
Like Cuban tamales, the fillings are prepared separately and then mixed with the masa. This allows for a more distinct flavor contrast between the masa and filling.
Flavor
Cuban tamales are milder and sweeter than Mexican options. This is thanks to the fresh corn kernels, which lend a natural sweetness.
The pork filling gets a subtle seasoning hence the milder flavor. In addition, there’s a more delicate balance of flavors.
Mexican tamales offer a bolder and spicier flavor, regardless of the region. This is due to the use of masa harina, which adds a slightly earthy flavor. Not to mention including spices such as oregano, cumin, and chili pepper.
The fillings are seasoned robustly, bolstering the intensity of the flavor.
Cuban Tamales vs Mexican Tamales: Preparation
Both Cuban and Mexican tamales are cooked by steaming. This cooking process helps retain the nutrients in the fresh corn and the masa harina.
Cuban tamales are steamed in a pot half filled with water and corn husks to prevent them from sticking at the bottom of the pot. Alternatively, they can be placed on a steamer basket or a rack that sits above the water level.
This allows the steam to circulate the tamales for a consistent texture. The cooking process takes between 30 and 45 minutes.
Mexican tamales are also steamed in a pot. But they can be prepared in an oven or pressure cooker. Using a pressure cooker will, of course, reduce the cooking time.
While a viable option, oven-steaming produces a slightly drier tamale.
The cooking time for Mexican tamales varies depending on the thickness of the tamales. But on average, it takes between 30 and 60 minutes.
Cuban Tamales vs Mexican Tamales: Accessibility
While both are prepared at home, Mexican tamales are popular with street vendors. This is thanks to the availability of ingredients and varying cooking methods. Masa harina is also easily accessible in street markets.
Cuban tamales are not a common sight on the street. Fresh corn kernels, which are crucial for the tamales, may not be readily available.
Furthermore, the more traditional preparation method requires a setup that might not be viable for a street food setting.
Home preparation for both is almost similar. However, the Cuban tamales’ traditional recipe and ingredients are deeply ingrained in Cuban society, making them popular in most households.
While they hold significant cultural importance, Mexican tamales are modern and tend to differ with regions.
Cuban Tamales Vs Mexican Tamales: Comparison Table
| Cuban Tamales | Mexican Tamales | |
| Masa | Fresh corn | Masa harina (corn flour) |
| Variations | None | Over 500 |
| Filling | Cooked meat shredded into masa | Meat cooked separately |
| Wrapping | Corn husks | Banana leaves, corn husks |
| Seasoning | Onions, tomato paste, garlic | You can use different seasonings |
| Cooking | Boiled, steamed | Boiled, steamed, baked |
| Steaming time | 30-45 minutes | 30-60 minutes |
| Flavor | Sweeter | Spicy |
| Texture | Moist and tender | Slightly drier |
| Accessibility | Homemade | Homemade, popular street food |
Cuban Tamales vs Mexican Tamales: Final Thoughts
While Cuban and Mexican Tamales are delicious and popular dishes in Latin America, they have distinctive differences. Cuban tamales use fresh corn while Mexican tamales use dried corn flour (masa harina).
They both use cooked meat, but Mexican tamales use meat that is cooked separately. Either way, both are delicious and worth a try.